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This is a
semi cooked cheese, medium hard or hard depending on
how long it is matured, obtained from the raw milk
of Sardinian sheep. It is still made by hand on the
same farms where the milk is produced using copper
plated boilers. The milk used for this cheese is
still hand milked. It is one of the most classical
traditional cheeses in Sardinia. Weight is 2-2.5 kg,
the drum is a regular cylinder with a diameter of 18
cm and a height of 9-11 cm.
The rind
is ivory coloured and generally smooth. The cheese
is compact and white or ivory with occasional slight
holes. |
